Scottish Food Enforcement Liaison Committee (SFELC) has initiated surveys, projects and co-ordinate specific investigations to support Food Standards Scotland (FSS), Local Authorities and other bodies.
Please note documents still in draft will be in the Committee documents link. If you are a Committee member and have not got the link to this page please contact the SFELC secretariat at SFELC@fss.scot. All Subcommittee, Food Liaison Group or Working Group members should liaise with their relevant Chair for access to the documents.
- Terms of Reference
- Guidance
- Annual Reports
- National Survey Reports
Terms of Reference
The SFELC terms of reference document details how the committee works
- Terms of Reference - Subcommittee Template
- Terms of Reference - Working Groups Template
- Approved Establishments Working Group Terms of Reference - November 2017
- Approvals Pilot Working Group Terms of Reference - June 2017
- Artisan Cheesemakers Working Group Terms of Reference - October 2017
- Diet, Nutrition and Health Working Group Terms of Reference - January 2016
- East of Scotland Food Liaison Group Terms of Reference - October 2017
- Food Crime Working Group Terms of Reference - September 2016
- Food Safety Subcommittee Terms of Reference - April 2018
- Food Standards Subcommittee Terms of Reference - November 2017
- Food Standards Project Group Terms of Reference - November 2017
- Interventions Working Group Terms of Reference - May 2017
- Mobile Street Traders Working Group Terms of Reference
- North of Scotland Food Liaison Group Terms of Reference - October 2017
- Risk Rating Scheme Working Group Terms of Reference - April 2014
- Scottish National Database: Development Working Group Terms of Reference - 15 May 2018
Guidance
SFELC produces advice and guidance for food safety enforcement staff and food businesses on a number of topics:
- Effective Food Sampling: Guidance for Local Authorities - September 2011
- Food Law Enforcement in Scotland - a report on the administrative and enforcement arrangements - June 2017
- Food Law Enforcement Service Matrix – Secondary Production – Food Safety and Food Standards - 2010
- Implementation of cross-contamination guidance - 2012
- Guidance on Article 5 compliance
- Guidance for Local Authority Enforcement Officers on the Safe Service of Less Than Thoroughly Cooked Beef Burgers - May 2016
- Guidance for Local Authority Enforcement Officers on the Production of Cheese from Unpasteurised Milk - December 2018
- Training of Food Enforcement Staff – Training Strategy Guidance - 2013
- Training of Food Enforcement Staff – Guidance for Local Authorities - August 2012
- Trigger value for secondary inspections - November 2006
- Resources Methodology: To calculate the required FTE for delivery of the Food Safety Service Plan - March 2015
- Resources Methodology: To calculate the required FTE for delivery of the Food Safety Service Plan - Excel spread sheet - March 2015
Annual Reports
The annual reports provide a summary of the work carried out by the Scottish Food Enforcement Liaison Committee (SFELC) and its associated Subcommittees and Working Groups.
Sampling and Surveillance Working Group (SSWG)
The Sampling and Surveillance Working Group (SSWG) was set up to review sampling data collected by Scottish Local Authorities (LAs). Sampling reports have been produced with data from the UK Food Surveillance System (UKFSS) database since 2007.
Reports are available on the SFELC KHub page.
National survey reports
The Scottish Food Enforcement Liaison Committee (SFELC) commissions surveys through its sub committees to consider food safety and food standards issues in Scotland.
SF03 - Survey of restaurant desserts
SF09 - The fat and salt content of reduced calorie sandwiches
SF10 - Microbiological quality of lettuce used in catering premises
SF12 - MSG in food from Chinese takeaways and restaurants
SF20 - Fat and sulphur dioxide levels in lean beef mince and steak mince
SF21 - Microbiological quality of water from water coolers
SF22 - Presence of 'Southampton Colours' in cakes and biscuits made by craft bakers in Scotland
SF23 - Salt levels of craft baked bread products in Scotland
SF24 - Microbiological quality of prepared washed salad leaves supplied to retailers and caterers
SF26 - Microbiological quality of pre-packed sandwiches at end of shelf-life
SF27 - Colours in confectionary, with a particular focus on imported food
SF28 - Accuracy of labelling of food aimed at gluten intolerance sufferers
SF29 - Microbiological quality of potted meat and similar products
Assessment of microbiological cross-contamination from raw meat to cooked meat products
last reviewed 13 November 2018
Meetings
The Scottish Food Enforcement Liaison Committee (SFELC) meets to help co-ordinate food law enforcement and sampling & surveillance activities of Scottish local authorities.
Membership
Scottish Food Enforcement Liaison Committee (SFELC) office bearers, and SFELC subcommittee, food liaison group and working group contributors.